Perfect pancake mix

Yield: 10 Servings

Measure Ingredient
4½ teaspoon Baking powder
3 cups Unbleached all-purpose
\N \N Flour
3 teaspoons Baking soda
2 cups Whole wheat or oat flour or
\N \N Combination of both
1½ teaspoon Salt
1 cup Seven grain cereal
1 cup Cornmeal
\N \N Stoneground is best
4 tablespoons Wheat germ (optional)
1 tablespoon Sugar (optional)
\N \N (See below for
\N \N Remaining)

Measure all ingredients into bowl of food processor and blend for 30 seconds; open lid and stir by hand to be sure ingredients are thoroughly mixed and process again for 30 seconds. Store mixture in airtight container for later use. If using wheat germ in mixture, mixture should be kept in the refrigerator. Recipe makes about 7½ cups. WHEN READY TO MAKE PANCAKES: For about 6 medium size pancakes, lightly beat one egg with ½ cup nonfat yogurt, buttermilk, sour cream, milk or a combination. Stir in ½ cup of the pancake mix. Do not overstir. ADDITIONS TO BE ENJOYED: Any of the following can be stirred into the batter: 1 Tablespoon of applesauce, a grated apple or pear; 1 Tbl sunflower seeds; 1 Tbl chopped walnuts or pecans; 1 thinly sliced banana; ½ cup drained crushed pineapple; 1 Tbl molasses; 1 Tbl pumpkin puree. Source: Family Fun.

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